{"id":498,"date":"2025-12-18T12:02:51","date_gmt":"2025-12-18T11:02:51","guid":{"rendered":"https:\/\/purobcn.com\/menu\/"},"modified":"2026-02-02T19:18:51","modified_gmt":"2026-02-02T18:18:51","slug":"menu","status":"publish","type":"page","link":"https:\/\/purobcn.com\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"\n

THE MENU<\/h1>\n\n
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At Puro, tradition and innovation merge to elevate every sip and every bite.<\/em> Relax, explore at your leisure, and toast to moments that taste different.<\/em><\/strong><\/p>\n\n\n\n

<\/div>\n<\/div>\n\n

TO START<\/h2>\n\n
Crystal coca breadWith grated tomato and EVOO<\/em><\/td>5<\/td><\/tr>
Sourdough bread With smoked butter<\/em><\/td>6,5<\/td><\/tr>
100% Iberian acorn-fed ham Hand-carved<\/em><\/td>29<\/td><\/tr>
Iberian ham croquettes<\/td>2,7<\/td><\/tr>
Oxtail croquette With 100% Iberian jowl<\/em><\/td>4,5<\/td><\/tr>
Caviar, blinis and cr\u00e8me fra\u00eeche<\/td>s\/m<\/td><\/tr>
French Guillardeau oysters natural \/ with tomato ponzu<\/em><\/td>5\/5,5<\/td><\/tr><\/tbody><\/table><\/figure>\n\n

RAW<\/h2>\n\n
White prawn tartare with caviaron a tender almond dressing, accompanied by seaweed toasts<\/em><\/td>29<\/td><\/tr>
Wild tuna tatakiWith chalaca, trout roe and ponzu<\/em><\/td>25<\/td><\/tr>
Steak tartare bitesOn puff pastry and cured egg yolk<\/em><\/td>20<\/td><\/tr>
Carpaccio of matured beef pica\u00f1a<\/td>28<\/td><\/tr><\/tbody><\/table><\/figure>\n\n

TO SHARE<\/h2>\n\n
Calaf fried eggs with their lace and Iberian bacon veil.<\/em><\/td>12,5<\/td><\/tr>
Pickled carrotsWith cashew vegan cheese and nuts<\/em><\/td>13,5<\/td><\/tr>
Artisan Burrata di PugliaWith homemade dried tomatoes and red pesto<\/em><\/td>17<\/td><\/tr>
Our salad with wild tuna tartare<\/td>14,5<\/td><\/tr>
Potato mille-feuille with crispy ear Accompanied by castiza sauce and alioli<\/em><\/td>9,5<\/td><\/tr>
Grilled Bouchot mussels In seafood red curry<\/em><\/td>14<\/td><\/tr>
Andalusian-style squidWith citrus zest and black alioli<\/em><\/td>16<\/td><\/tr>
Roasted meat cannelloniMornay, roast juice and seasonal mushrooms<\/em><\/td>17,5<\/td><\/tr><\/tbody><\/table><\/figure>\n\n

RICE DISHES (price per person)<\/em><\/h2>\n\n
Dry cuttlefish riceWith red prawn carpaccio and alioli<\/em><\/td>22<\/td><\/tr>
Iberian riceWith ceps, Iberian prey and 100% Iberian jowl<\/em><\/td>19<\/td><\/tr><\/tbody><\/table><\/figure>\n\n

FISH<\/h2>\n\n
N<\/em>orwegian SalmonCauliflower puree and saut\u00e9ed vegetables<\/em><\/td>22<\/td><\/tr>
Roasted cod over champagne saucewith artichoke flower<\/em><\/td>26<\/td><\/tr>
Grilled octopusPotato parmentier and our dressing<\/em><\/td>24<\/td><\/tr>
Wild tuna bellyCaramelized peppers and Chinese onion<\/em><\/td>38<\/td><\/tr><\/tbody><\/table><\/figure>\n\n

MEAT<\/h2>\n\n
Boneless Pag\u00e9s chicken thighWith vegetables saut\u00e9ed in lemon oil and roast juice<\/em><\/td>18<\/td><\/tr>
Sirloin of Galician blonde cowWith French fries<\/em><\/td>35<\/td><\/tr>
Sirloin of Galician blonde cow with foieWith potato parmentier and demi-glace<\/em><\/td>38<\/td><\/tr>
High loin of matured cow (350 gr)With French fries and peppers<\/em><\/td>48<\/td><\/tr>
Shoulder of lamb in double cooking (700 gr)With fresh lettuce salad and peppers<\/em><\/td>62<\/td><\/tr><\/tbody><\/table><\/figure>\n\n

DESSERTS<\/h2>\n\n
Creamy cheesecake<\/td>8<\/td><\/tr>
Brioche bread torrija with Baileys cream<\/td>8<\/td><\/tr>
Strawberries flamb\u00e9ed with rum and vanilla ice cream<\/td>7<\/td><\/tr>
Chocolate souffl\u00e9 with pistachio ice cream and pink pepper<\/td>8<\/td><\/tr>
Tiramisu<\/td>8<\/td><\/tr>
Homemade artisan ice cream<\/td>7<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
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THE MENU At Puro, tradition and innovation merge to elevate every sip and every bite. Relax, explore at your leisure, and toast to moments that taste different. TO START Crystal coca breadWith grated tomato and EVOO 5 Sourdough bread With smoked butter 6,5 100% Iberian acorn-fed ham Hand-carved 29 Iberian ham croquettes 2,7 Oxtail croquette […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"content-type":"","footnotes":""},"class_list":["post-498","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/purobcn.com\/en\/wp-json\/wp\/v2\/pages\/498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/purobcn.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/purobcn.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/purobcn.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/purobcn.com\/en\/wp-json\/wp\/v2\/comments?post=498"}],"version-history":[{"count":2,"href":"https:\/\/purobcn.com\/en\/wp-json\/wp\/v2\/pages\/498\/revisions"}],"predecessor-version":[{"id":622,"href":"https:\/\/purobcn.com\/en\/wp-json\/wp\/v2\/pages\/498\/revisions\/622"}],"wp:attachment":[{"href":"https:\/\/purobcn.com\/en\/wp-json\/wp\/v2\/media?parent=498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}